Grilled Sweet Peppers and Corn
A colorful summer side dish featuring charred bell peppers and sweet corn, finished with fresh basil and butter. Perfect for barbecues and outdoor entertaining.
Ingredients
- •4 whole red bell peppers
- •4 whole yellow bell peppers
- •9 ears large ears of corn
- •¼ cup olive oil
- •¼ cup unsalted butter
- •⅞ cup fresh basil
Cooking Instructions
- 1.
Prepare barbecue (medium-high heat). Grill peppers until charred on all sides. Transfer to paper bag; roll top to close tightly. Let steam 10 minutes. Peel and seed peppers. Cut into 1/2-inch-thick strips. DO AHEAD: Can be made 1 day ahead. Cover and chill.
25 min
- 2.
Brush corn with olive oil; sprinkle with salt and pepper. Grill until charred in spots, turning occasionally, about 10 minutes. Transfer to large bowl; cover to keep warm.
10 min
- 3.
Melt butter in heavy large skillet over medium-high heat. Add bell pepper strips. Sauté until heated through, stirring often, 3 to 5 minutes. Stir in 3/4 cup basil. Season to taste with salt and pepper. Spoon into center of large shallow platter. Arrange corn around peppers. Sprinkle remaining 2 tablespoons basil over and serve.
5 min
